Vol. 10, Issue 12 (2021)

Author(s):
Arsul Shriram Ramkisan, Dr. John David and Maske Sachin V

Abstract:
Kalakand is one of the indigenous milk products obtained by heat desiccation or concentration of whole or standardized milk with subsequent addition of sugar and proper coagulant. Kalakand was prepared under standard procedure from standardize buffalo milk (6% fat and 9% SNF). Sapota and Papaya Pulp was incorporated in the Kalakand @ 5% 10% 15% and 20% in combination with constant incorporation of Ashwagandha powder @ 2%. Chemical properties of product were tested to find the total solids, moisture, fat, protein, ash, carbohydrate and ash. The sample (S₀P₀) incorporated with 0% sapota and 0% papaya showed promising results in the chemical properties Total Solids 74.14%, Fat 24.66%, Protein 15.62%, Carbohydrate 30.94% and Ash 2.92% which are consistent with previous studies. Nutritive value (energy value) - 408.18 Kcal/100gm was considered as best of sample (S₀P₀) among other samples.